Nowadays in Sydney compare to 15 years ago has a lot of difference, in particular the Taiwanese desserts...the food had not just yet caught up with Taiwan, but the dessert almost have despite a few years delay. 15 years ago, the main foods and dessert are limited to Hong Kong style. Now such variety. In the last 10 years, firstly is the Cha for Tea (天仁), then it is Easy way(休閒小站) franchise and 85度C. Last few years is Cha-time(日出茶太), and now Meet-Fresh (鮮芋仙) for the last 2 years and Zen Q (仙Q甜品) is available here as well. From the dessert point of view, these are almost similar to Taiwan now in Sydney, though a few years delay.
From the food point of view, it is mainly different region of Chinese food, and other south asia, korea and Japanese food in term of asian cuisines. Taiwanese Cuisine is not as saturated at the particular point of time, only a handful of TW restaurant. The most famous one has to be Ding Tai Fung (鼎泰豐)....I am hoping there were be more coming...:P.
I must say, the price here for all Taiwanese dessert or cuisines are at least 3 to 4 time the price in Taipei....but everything is expensive in Sydney.